Potato gravy/ஆலு கிரேவி/ Aloo gravy/Baby potato gravy/Restaurant style Aloo masala

Method

For Onion paste

Add 2 nos chopped onions, 10 pods garlic,2 green chillies & medium piece ginger into a mixer and grind them into a smooth paste.

For cashew paste
Grind 1 tbsp. soaked cashew nuts well into a smooth paste.

1. Heat 2 tbsp butter in a pan. Add in cinnamon, clove and cardamom. – After 1 min, add onion paste. Saute this well. Once the onion paste dries up and darkens in colour, add cashew paste.
Cook it for a minute.

2. Add 1 cup tomato puree. Stir well.

3. Add 1 tsp garam masala, 2 tsp red chilli powder, ½ tsp turmeric powder, salt, 1 tsp sugar and ¼ cup curd mix well. Make sure there are no lumps of curd. Cook this gravy for 2-3 minutes.

4. Add 250 gram baby potatoes and mix well and cover the mixture. Let it cook for 2-3 minutes.

5. Add a cup of water, cover the pan and let the gravy simmer for 10-15 minutes. – Garnish with coriander leaves,

6. Serve hot with roti, chapati.